CN1089811A - The method and apparatus of frozen food - Google Patents
The method and apparatus of frozen food Download PDFInfo
- Publication number
- CN1089811A CN1089811A CN93112730A CN93112730A CN1089811A CN 1089811 A CN1089811 A CN 1089811A CN 93112730 A CN93112730 A CN 93112730A CN 93112730 A CN93112730 A CN 93112730A CN 1089811 A CN1089811 A CN 1089811A
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- liquid refrigerant
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- 238000000034 method Methods 0.000 title claims abstract description 61
- 235000013611 frozen food Nutrition 0.000 title claims abstract description 20
- 239000007788 liquid Substances 0.000 claims abstract description 164
- 239000003507 refrigerant Substances 0.000 claims abstract description 150
- 235000013305 food Nutrition 0.000 claims abstract description 114
- 210000005056 cell body Anatomy 0.000 claims description 100
- 238000007710 freezing Methods 0.000 claims description 37
- 230000008014 freezing Effects 0.000 claims description 37
- 230000008569 process Effects 0.000 claims description 12
- 239000012530 fluid Substances 0.000 claims description 6
- 238000002347 injection Methods 0.000 claims 1
- 239000007924 injection Substances 0.000 claims 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 12
- 235000015228 chicken nuggets Nutrition 0.000 description 8
- 235000013372 meat Nutrition 0.000 description 6
- 229910052757 nitrogen Inorganic materials 0.000 description 6
- 241000238557 Decapoda Species 0.000 description 5
- 235000021055 solid food Nutrition 0.000 description 4
- 238000010586 diagram Methods 0.000 description 3
- 238000001704 evaporation Methods 0.000 description 3
- 230000008020 evaporation Effects 0.000 description 3
- 230000008676 import Effects 0.000 description 3
- 238000001802 infusion Methods 0.000 description 3
- 238000009413 insulation Methods 0.000 description 3
- 235000021056 liquid food Nutrition 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- 235000015170 shellfish Nutrition 0.000 description 3
- 230000009469 supplementation Effects 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000013330 chicken meat Nutrition 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 241000237502 Ostreidae Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000002826 coolant Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 230000001869 rapid Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000021058 soft food Nutrition 0.000 description 1
- 230000007306 turnover Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/37—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
- A23L3/375—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/361—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus, with or without shaping, e.g. in form of powder, granules, or flakes
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
- F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
- F25D25/00—Charging, supporting, and discharging the articles to be cooled
- F25D25/04—Charging, supporting, and discharging the articles to be cooled by conveyors
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
- F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
- F25D3/00—Devices using other cold materials; Devices using cold-storage bodies
- F25D3/10—Devices using other cold materials; Devices using cold-storage bodies using liquefied gases, e.g. liquid air
- F25D3/11—Devices using other cold materials; Devices using cold-storage bodies using liquefied gases, e.g. liquid air with conveyors carrying articles to be cooled through the cooling space
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
- F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
- F25D2400/00—General features of, or devices for refrigerators, cold rooms, ice-boxes, or for cooling or freezing apparatus not covered by any other subclass
- F25D2400/30—Quick freezing
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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Physics & Mathematics (AREA)
- Mechanical Engineering (AREA)
- Thermal Sciences (AREA)
- Combustion & Propulsion (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
A kind of method and apparatus of frozen food continuously that is used for, wherein food contacts with the liquid refrigerant that is in turbulent condition on conveyer, comes the outer surface at least of frozen food with this.Subsequently chilled food and liquid refrigerant are separated.
Description
The present invention generally relates to the method and apparatus with the liquid refrigerant frozen food.Make food and be in the refrigerant of stream under the turbulent condition to contact, so that freezing more effective and each food block can be separated better.
For some years, use liquid refrigerant, liquid nitrogen for example, frozen food has obtained commercial-scale practical application, a kind of typical commercial freezing method is earlier food to be put on the conveyor-belt apparatus, enter the liquid refrigerant bath with the relief conveyer belt and make food be immersed in liquid refrigerant, by conveyer belt chilled food is shifted out bath then, and send to work further freezing, processing and the packing.
The shortcoming that food immerses the method in the relatively-stationary liquid refrigerant bath is that the food product of each food block form tends to freeze together.This just needs a mechanical separation process, and this separation may damage food, and the tender soft diet product of prawn, shellfish meat, clam meat and so on are especially true.
The shortcoming of these class methods also is, owing to conveyer belt turnover bath runs off liquid refrigerant in a large number.Conveyer belt is cooled once entering bath, and is heated up once leaving bath, like this, will consume a large amount of liquid refrigerants in refrigerating process, thereby increase freezing cost greatly.
The method of another kind of frozen food is to adopt a kind of tunnel type refrigerating plant.Food is placed on the continuous conveyer belt, makes conveyer belt enter one again and be equipped with in the heat insulation chest of fan, liquid refrigerant is sprayed in the chest, the inside of cooling off heat insulation chest with its evaporation heat absorption.Fan in the chest makes the refrigerant steam circulation, takes frozen food in the mode of convection current.
The shortcoming of above-mentioned tunnel type refrigerating plant is that this convection current refrigerating process is quite slow.In addition, need sizable heat insulation chest, this has just increased the expense of refrigerating plant and has taken the very high operation place of price.
The shortcoming of tunnel type refrigerating plant also is, as above-mentioned immersion refrigerating plant, if food not prior block before entering refrigerating plant then must carry out machinery to it and separate after refrigeration operation.In addition, the food of wet tender shrimp, shellfish meat and clam meat and so on can adhere on the conveyer belt and need carry out mechanical stripping to it.Food block is separated from each other or it is stripped down from conveyer belt with mechanical implement, may damage tender soft food.
Recently, having disclosed multiple freezing method, in particular for the method for the liquid food of freezing cream, egg liq and so on, wherein is to allow the inclination conduit that liquid refrigerant flows through to be provided by a long cell body.
People's such as Peter H.Gibson U.S. Patent No. 4,479,363 has disclosed a kind of method of frozen liq food, wherein liquid food along a conduit that tilts from liquid gas flow or its pass through.The feature of this liquefaction cryogen flow is a laminar flow, and this patent say should avoid the turbulent flow.
The U.S. Patent No. 4,843,840 of Peter H.Gibson has disclosed a kind of method that a flute profile pipeline that transmits liquid refrigerant takes frozen liq food of using.It needs liquid refrigerant to do a kind of flowing of turbulent flow that steadily do not have, to reach freezing uniformity and to the yardstick of food be frozen the control of the freezing degree of food.
Although these methods respectively have its advantage, but still need to reduce greatly at least phenomenon that the solid food piece is freezed together and the method that can take frozen food with better cost effectiveness.
According to the present invention, find a kind of refrigerating plant that comprises the inclination conduit that at least one is made of a cell body when liquid refrigerant is particularly suitable for food when conduit is carried with turbulent condition, be particularly suitable for the freezing of thick and stiff and tender soft solid food.
Present invention relates in general to the freezing method and apparatus that is the food of bulk of liquid refrigerant, wherein, food is carried out freezing in more effective mode and each food block can not bond together through freezing process the time.From broadly, the invention provides the especially continuation method of solid food piece of a kind of frozen food, it comprises delivers to each food block on the conveyer, and the food block on the conveyer is contacted with liquid refrigerant under being in turbulent condition, with this outer surface of frozen food at least; Separate from liquid refrigerant with the food block that will respectively be frozen.
The device that is constituted can guarantee that liquid refrigerant is with the turbulent condition contact food." turbulent flow " used herein this term will mean that the size and Orientation of the flow velocity of liquid refrigerant on a set point is all irregularly changing at any time.And be typical laminar flow in the method for prior art, be a kind of fairshaped regular flow all the time on set point.
The mode that produces turbulent flow can be diversified.For example, rough surface is set for conveyer in the flow path direction of liquid refrigerant.Many forms that the convex ridge of certain intervals is arranged can be taked in this rough surface.In addition, perhaps conveyer can comprise a plurality of independent conveyer that is arranged in a ladder, wherein the rear end of the next conveyer of liquid refrigerant below the front end of a conveyer drops to it.The power that liquid refrigerant contacts the rear end of each conveyer is enough to make at least a portion flow path in the refrigerating plant to produce turbulent flow.
The present invention also can adopt other method that produces turbulent flow, and these methods comprise for example makes liquid refrigerant enter refrigerating plant with turbulent condition, perhaps adopts to make the mode that produces turbulent flow in the liquid refrigerant that food is sent into refrigerating plant.
Compare with the frozen food that uses fixing liquid refrigerant bath or use laminar flow refrigerant, turbulent flow has several advantages.The first, turbulent flow can make food mix mutually with fluid refrigerant to reach more even freezing mode.The second, turbulent flow can reduce the incidence that each food block freezes together at least basically.The 3rd, turbulent flow can increase the freezing rate that helps food fresh keeping, lowers freezing cost, comprises the size that reduces refrigerating plant.
Following accompanying drawing is in order to illustrate embodiments of the invention, is not to be used to limit the present invention, and the present invention will be limited by claims of a part that constitutes the application's book.
Fig. 1 is the schematic diagram of the single conveyer of employing embodiment of freezing each food block under turbulent condition of the present invention;
Fig. 2 A is a side view with conveyer belt of the convex ridge that is used to make liquid refrigerant produce turbulent flow at interval shown in Figure 1;
Fig. 2 B is the vertical view of conveyer belt shown in Figure 1;
Fig. 2 C is the front view of conveyer belt shown in Figure 1;
Fig. 2 D is the front view that the conveyer belt of multi-channel is arranged;
Fig. 3 is the partial schematic diagram of the separating part of embodiment shown in Figure 1;
Fig. 4 is the top view that is used in the conveyer belt in the separating part shown in Figure 3;
Fig. 5 is the schematic diagram of another embodiment of the present invention, and its adopts a plurality of conveyer belts be arranged in a ladder, so as under turbulent condition freezing each food block.
Referring to accompanying drawing, especially referring to Fig. 1, it has shown an embodiment of refrigerating plant of the present invention, and its adopts a single conveyer that is the cell body form, and cell body has one to be used to single conduit that block food is contacted with liquid refrigerant.Refrigerating plant 2 comprises that food enters section 4, liquid refrigerant and enters section 6, freezing section 8, makes liquid refrigerant and the separate sections 10 of the food separation that has been frozen and chilled food is unloaded the frozen food exit zone 12 of refrigerating plant 2.
Food enters section 4 and comprises a conveyer, and for example it can be a conveyer belt 14, is used for each is treated that freezing food block is sent to an import 16 of opening to refrigerating plant 2 from a source of goods (not shown).Food block is transmitted by conveyer belt 14 and breaks away from its end 18 and fall on the cell body 20, and cell body 20 has a rear end 22 and a front end 24(who limits a conduit 21 who is used to receive food to see Fig. 2 C), conduit is used to transmit liquid refrigerant and bears freezing food.20 distance is preferably enough big from import 16 to cell body, so that food is enough to produce turbulent flow to the bump of the liquid refrigerant in the cell body 20.Usually, 20 distance is about 6 to 24 inches from import 16 to cell body.
Cell body is suitable for receiving fluids refrigerant and the food that is frozen gradually and they is transported to separate sections 10.
Food tentatively freezing is that the food outer surface is freezed at least, occurs in the cell body 20.The freezing of food inside then can carry out in cell body 20, perhaps carries out in an other refrigerating plant (not shown) after food leaves the exit zone 12 of refrigerating plant 2.
The freezing degree of each food block depends on the temperature the when degree of depth of its time of staying in liquid refrigerant, liquid refrigerant and food enter refrigerating plant.
The time of staying of food in liquid refrigerant depended on the length of cell body and its inclination angle [theta].Cell body is long more, and the time that food contacts with liquid refrigerant is also just long more, and freezing degree is also just dark more.On the contrary, along with inclination angle [theta] increases, the time decreased that food contacts with liquid refrigerant is so freezing degree is shallow more.Optimum angle of incidence is about 0.5 to 5.0 °.
The degree of depth of liquid refrigerant also is a factor in the Food Freezing Process.The degree of depth of liquid refrigerant should be enough to allow each side of food to contact one sufficiently long period with liquid refrigerant, so that its outer surface is freezed.It is undesirable that the depth dimension of liquid refrigerant is held in 0.5D to the 2.0D scope, preferably maintains in 0.5D to the 1.5D scope, and D is the maximum ga(u)ge of food here.
When considering according to food product refrigeration situation of the present invention, the temperature that enters the food of refrigerating plant 2 is another factor.Temperature when food enters refrigerating plant 2 is high more, and the heat that must shift out for freezing at least its surface is just big more.Therefore, quite high for example 50 the food of temperature need contact the longer time with liquid refrigerant than the food that enters refrigerating plant with lower temperature.
As an example, according to the present invention, a length be about 5 to 15 feet, inclination angle be about 0.5 to 5 ° and wherein the liquid refrigerant degree of depth be about in 0.125 to 1.5 inch the cell body, can cryogenic temperature be that 30 to 50 and maximum ga(u)ge are about the food of 0.25 to 0.75 inch (as the chicken that is cut into small pieces).
According to the present invention, the mobile of the liquid refrigerant in the cell body 20 is can improve freezing efficiency and make each food block keep the turbulent flow that separates.Turbulent flow can have rugged surface and obtain by the base plate 30 that makes cell body 20.About this point, a plurality of convex ridges 34 that extend between the two relative walls 26,28, are horizontally placed on the liquid refrigerant flow path can be set in compartment of terrain on the base plate 30.A kind of design that can reach this purpose is shown in Fig. 2 A-2C, and wherein convex ridge 34 is made of leading flank 36 and trailing flank 38 in the face of liquid refrigerant stream.Leading flank 36 and base plate 30 at angle and rise to a peak 40, and trailing flank 38 is substantially perpendicular to base plate 30.When liquid refrigerant drops down from peak 40 when striking on the base plate 30, the liquid refrigerant stream of crossing convex ridge just produces disorderly.Change is conspicuous with other way that produces turbulent flow to those skilled in the art along the flow path of base plate 30.
Each convex ridge 34 is provided with at interval so that liquid refrigerant produces turbulent flow, and the distance between each convex ridge 34 is preferably in the scope of about 5.0D to 15.0D, and as shown in Fig. 2 B, D is the maximum ga(u)ge of food here.
In another embodiment of the present invention, as shown in Fig. 2 D, be provided with a plurality of conduit 21a and 21b, they are by a dividing plate 35 separately.When the food of dissimilar or similar and different size was wanted freezing and must be kept released state to pass through refrigerating process at least, multi-channel 21a and 21b were fit to needs.For example can use multi-channel during the shrimp of freezing different size.Should be appreciated that shrimp is divided into different size can carry out before they are transported to refrigerating plant of the present invention.
Liquid refrigerant be below being positioned at separate sections 10 hopper 42, be fed to the rear end 22 of cell body 20 and supply with liquid bath body 20, hopper 42 also is used to hold back withdrawal liquid refrigerant this point and hereinafter also will illustrates.Pump 44 is sent into liquid refrigerant near the liquid reserve tank 48 of cell body 20 rear ends 22 through pipeline 46 from hopper 42.
The chilled food block of staying on the conveyer belt 52 is sent to frozen food exit zone 12, this section 12 comprises one within refrigerating plant 2 but away from the opening 62 that enters section 16, and chilled food is sent to by opening 62 makes further processing, freezing and/or packing (not shown).
In refrigerating process, the liquid refrigerant in the cell body 20 has some evaporations and scatters and disappears, and this just need flow to liquid make-up refrigerant the process of front end 24 in its rear end 22 from cell body 20.Referring to Fig. 1, additional liquid refrigerant can be supplied by the pipeline 64 of fluid infusion case 65 through flow control valve 66 is arranged.Liquid refrigerant replenishes pipe 68 and arranges that along the partial-length of cell body 20 pipe 68 has the liquid outlet 70 at a plurality of intervals at least, and liquid refrigerant enters cell body 20 through these liquid outlets 70.
The opening and closing of flow control valve 66 are controlled by sensor 72, the liquid refrigerant liquid level that sensor 72 detects in the hoppers 42 by for example float 74.When the liquid level in the hopper 42 descended, sensor 72 detected moving downward of float 74 and sends a signal of telecommunication and causes it to move to open position through being electrically connected (not shown) to valve 66.This just makes additional liquid refrigerant add to cell body 20 till sensor 72 detects liquid level the hopper 42 and stops to descend from fluid infusion case 65.
On each section of refrigerating plant, cause the loss of some liquid coolant by the freezing evaporation that causes of food.The loss of liquid refrigerant can be by replenishing to hopper 42 and/or liquid supplementation pipe 68 interpolation liquid refrigerants from fluid infusion case 65 or other liquid refrigerant source in refrigerating process.
It is generally unrestricted to carry out freezing food type according to the present invention, has both comprised solid food, also comprises liquid food, for example chicken nugget, block chicken, fruit, vegetables, block clam meat, shrimp, shellfish meat and oyster etc.
The kind of applicable liquid refrigerant must meet the safety requirements of food processing.Liquid nitrogen is more satisfactory liquid refrigerant owing to its cost is quite low.
In another embodiment of the present invention, turbulent flow is by adopting a plurality of conveyers and make liquid refrigerant and processed food drops into another conveyer from a conveyer and produces in refrigerating plant.
Referring to Fig. 5, it has shown a refrigerating plant 80 that a string three cell body 82a-82c are arranged, downward-sloping about 0.5 to 5 ° the angle of each cell body so that liquid refrigerant and food can flow to from the rear end 84 of a top cell body (being 82a) below a cell body (promptly, rear end 86 82b), flow so successively, be sent to separate sections 88 up to liquid refrigerant and chilled food, the same with the description of relevant Fig. 1, separate sections 88 comprises a conveyer belt 90, there are many perforation 94(to see Fig. 4 on its bottom 92), these orifice allowing liq refrigerant pass through and flow in the hopper 96, and chilled food leaves refrigerating plant by exporting 95.
Liquid refrigerant is fed to the rear end 84 of the cell body 82a at top by pipeline 100 and shower nozzle 102 by pump 98 from hopper 96.Shower nozzle 102 one its power of ejection are enough to make the liquid refrigerant jet that produces disorderly rapids in the cell body 82.
Want freezing food block, as the description relevant of front, enter refrigerating plant 80 by opening 104 from a conveyer (not shown) with Fig. 1.Food block falls to make the place generation turbulent flow of food block contact liq refrigerant to the distance of cell body 82 by opening 104.Distance from opening 104 to cell body 82a is generally about 6 to 24 inches.
As the description relevant with Fig. 2 A-2D with Fig. 1 and showing, the one or more convex ridges at interval that are provided with among the cell body 82a-82c are so that the turbulent flow that produces turbulent flow or keep being produced by a plurality of cell body 82a-82c.
Example 1
Each limit size all is about 1/2 inch chicken nugget and sends in the refrigerating plant of type shown in Figure 1.This refrigerating plant per hour has the capacity of freezing 1000 pounds of chicken nuggets.The pump 44 that is connected in hopper 42 must provide the flow of the about 40 gallons liquid refrigerant of per minute (for example liquid nitrogen).
22 length to front end 24 from the rear end of cell body 20 are 10 feet.Cell body 20 is provided with and is spaced apart 5 inches convex ridge.The height of convex ridge is 0.5 inch (seeing Fig. 2 C).
The heat that shifts out from chicken nugget is about 25BTU
sEvery pound, the flow that offers the additional liquid nitrogen of hopper 42 from a liquid nitrogenous source per hour is about 333 pounds.
Example 2
Send into the refrigerating plant of type shown in Figure 5 with chicken nugget identical in the example 1, the speed that chicken nugget is sent into refrigerating plant be 1000 pounds per hour, its liquid nitrogen that needs replenishes flow and is about 40 gallons of per minutes.
Each cell body 82a-82c is long 10 feet, and it is 50BTU that chicken nugget makes the heat loss of chicken nugget by 3 cell bodies
sEvery pound.The flow of the liquid nitrogen of the refrigerant of replenish lost per hour is about 666 pounds.
Claims (38)
1, a kind of method of continuous frozen food, it comprises:
(a) the described food that will have outer surface is delivered on the conveyer;
(b) food on the conveyer is contacted with liquid refrigerant, the time that liquid refrigerant is in turbulent condition in the contact process is at least the part of food and contacted time of liquid refrigerant, with this outer surface at least of food is freezed; With
(c) chilled food is separated with liquid refrigerant, wherein conveyer comprises the cell body at the bottom of at least one wall with a pair of closure and, they define at least one and are used for holding the conduit that is in the food of liquid refrigerant contact process, the described end, have being horizontally placed on the end and extending the convex ridge that is provided with between the two relative walls of at least two intervals, and described method comprises that guiding liquids refrigerant flows through described convex ridge; Produce described turbulent flow with this.
2, the method for claim 1 is characterized in that, comprises that the mode can make described liquid refrigerant produce turbulent flow is transported to conveyer with liquid refrigerant from a source.
3, method as claimed in claim 2 is characterized in that, comprises first position that liquid refrigerant is transported to the conveyer top from described source, and liquid refrigerant is guided to downwards on the described conveyer.
4, method as claimed in claim 2 is characterized in that, comprises second position that liquid refrigerant is transported to the conveyer top from described source, and liquid refrigerant is ejected on the conveyer.
5, the method for claim 1 is characterized in that, the degree of depth of liquid refrigerant is in the scope of about 0.5D to 2.0D, and D is the maximum ga(u)ge of food here.
6, the method for claim 1 is characterized in that, the degree of depth of liquid refrigerant is in the scope of about 0.5D to 1.5D, and D is the maximum ga(u)ge of food here.
7, the method for claim 1 is characterized in that, about angle of 0.5 ° to 5.0 ° of at least one cell body inclination.
8, the method for claim 1 is characterized in that, the setting of described convex ridge is spaced apart about 5D to 1.5D, and D is the maximum ga(u)ge of food here.
9, the method for claim 1, it is characterized in that, conveyer comprises a plurality of from going up most the cell body that a cell body to the most next cell body is arranged to a ladder, each cell body has a rear end and a front end, above the front end of a cell body be positioned at the top of the rear end of a following cell body, described method comprises that guiding liquids refrigerant flows and flow out its front end forward and the rear end of a cell body below falling along uppermost cell body, and makes liquid refrigerant continue to flow to successively nethermost cell body.
10, method as claimed in claim 9 is characterized in that, described each cell body angle that is about 0.5 ° to 5.0 ° that all tilts.
11, method as claimed in claim 9 is characterized in that, the setting of described convex ridge is spaced apart about 5D to 15D, and D is the maximum ga(u)ge for food here.
12, method as claimed in claim 9 is characterized in that, the degree of depth of liquid refrigerant is in the scope of about 0.5D to 2.0D at least one cell body, and D is the maximum ga(u)ge for food here.
13, a kind of device that is used for freezing food without interruption, it comprises:
(a) the described food that will have an outer surface is passed to the food supply device of conveyer;
(b) liquid refrigerant is sent to the liquid refrigerant feeding mechanism of conveyer;
(c) carry the liquid refrigerant of food and turbulent condition and with the conveyer of the outer surface at least of this frozen food;
(d) separator that chilled food is separated with liquid refrigerant, it is characterized in that, cell body at the bottom of conveyer comprises at least one and has a pair of opposed wall and one, they define at least one and are used for holding the conduit that is in the food of fluid refrigerant contact process, and the described end has being horizontally placed on the end and extending the convex ridge that is provided with between the two relative walls of at least two intervals.
14, device as claimed in claim 13 is characterized in that, it further comprise with liquid refrigerant be transported to from a source conveyer top a position device and liquid refrigerant guided to device on the described conveyer downwards.
15, device as claimed in claim 13 is characterized in that, it further comprise with liquid refrigerant be transported to from a source conveyer top a device device and liquid refrigerant is ejected into device on the described conveyer.
16, device as claimed in claim 13 is characterized in that, the interval of each convex ridge is about 5D to 15D, and D is the maximum ga(u)ge of food here.
17, device as claimed in claim 13 is characterized in that, the angle that at least one cell body inclination is 0.5 ° to 5 °.
18, device as claimed in claim 13, it is characterized in that, it comprises a plurality of inclination cell bodies that are arranged to a ladder from the cell body in the top to a bottom cell body, each cell body has a rear end and a front end, above the front end of a cell body be positioned at the top of the rear end of a following cell body, wherein liquid refrigerant flows forward and flows out its front end and the rear end of falling next cell body along uppermost cell body, arrives nethermost cell body until liquid refrigerant.
19, a kind of method of continuous frozen food, it comprises:
(a) will have the described food supply of outer surface to a conveyer;
(b) food on the conveyer is contacted with the liquid refrigerant that the degree of depth is about 0.5D to 2.0D, here D is the maximum ga(u)ge of food, the time of liquid refrigerant place turbulent condition is at least the part of food and liquid refrigerant time of contact in the contact process, with this outer surface at least of food is freezed; With
(c) chilled food is separated with liquid refrigerant.
20, method as claimed in claim 19 is characterized in that, comprises liquid refrigerant is transported to conveyer in the mode that can make described liquid refrigerant produce turbulent flow from a source.
21, method as claimed in claim 20 is characterized in that, comprises a primary importance that liquid refrigerant is transported to the conveyer top from described source, and liquid refrigerant is guided to downwards on the described conveyer.
22, method as claimed in claim 20 is characterized in that, also comprises a second place that described liquid refrigerant is transported to the conveyer top from described source, and liquid refrigerant is ejected on the conveyer.
23, method as claimed in claim 19 is characterized in that, the concentration of liquid refrigerant is in about 0.5D to 1.5D scope.
24, method as claimed in claim 19 is characterized in that, angle that is about 0.5 ° to 5.0 ° of conveyer inclination.
25, method as claimed in claim 19, it is characterized in that, conveyer comprises a plurality of cell bodies that are arranged to a ladder from uppermost cell body to nethermost cell body, each cell body has a rear end and a front end, above the front end of a cell body be positioned at the top of the rear end of a following cell body, described method comprises that guiding liquids refrigerant flows forward and flows out its front end and fall on the rear end of next cell body along top cell body, and makes liquid refrigerant continue to flow to nethermost cell body.
26, method as claimed in claim 25 is characterized in that, each cell body about angle of 0.5 ° to 5 ° that all tilts.
27, a kind of method of continuous frozen food, it comprises:
(a) will have the described food supply of outer surface to conveyer;
(b) food on the conveyer is contacted with liquid refrigerant, the time that liquid refrigerant is in turbulent condition in the contact is at least the part of the time that food contacts with liquid refrigerant, comes the outer surface at least of frozen food with this; With
(c) chilled food is separated with liquid refrigerant, it is characterized in that, conveyer comprises a plurality of cell bodies that are arranged to a ladder from uppermost liquid bath body to nethermost cell body, each cell body has a rear end and a front end, above the front end of a cell body be positioned at the top of the rear end of next cell body, described method comprises guiding liquids refrigerant and flows forward and flow out its front end and fall on the rear end of next cell body along uppermost cell body, and makes liquid refrigerant continue to flow to nethermost cell body.
28, method as claimed in claim 27 is characterized in that, comprises liquid refrigerant is transported to conveyer in the mode that can make liquid refrigerant produce described turbulent flow from a source.
29, method as claimed in claim 28 is characterized in that, comprises a primary importance that liquid refrigerant is transported to the conveyer top from described source, and liquid refrigerant is guided to downwards on the described conveyer.
30, method as claimed in claim 28 is characterized in that, further comprises a second place that liquid refrigerant is transported to the conveyer top from described source, and liquid refrigerant is ejected on the conveyer.
31, method as claimed in claim 30 is characterized in that, the degree of depth of liquid refrigerant is in about 0.5D to 2.0D scope, and D is the maximum ga(u)ge of food here.
32, method as claimed in claim 27 is characterized in that, each cell body about angle of 0.5 ° to 5 ° that all tilts.
33, a kind of device that is used for freezing food without interruption, it comprises:
(a) the described food that will have an outer surface sends the food supply device of conveyer to;
(b) liquid refrigerant is sent to the liquid refrigerant feeding mechanism of conveyer;
(c) carry food and be in the liquid refrigerant of turbulent condition, with the conveyer of the outer surface at least of this frozen food; With the separator that chilled food and liquid refrigerant are separated, described conveyer comprises a plurality of inclination cell bodies that are arranged to a ladder from uppermost cell body to nethermost cell body, each liquid bath body has a rear end and a front end, above the front end of a cell body be positioned at the top of the rear end of next cell body, wherein liquid refrigerant flows forward and flows out its front end and fall on the rear end of next cell body along uppermost cell body, arrives nethermost cell body until liquid refrigerant.
34, device as claimed in claim 33 is characterized in that, further comprises the device that liquid refrigerant is transported to a position of conveyer top from a source and liquid refrigerant is guided to described conveyer downwards.
35, device as claimed in claim 33 is characterized in that, further comprise with liquid refrigerant be transported to from described source conveyer top a position conveying device and liquid refrigerant is ejected into injection apparatus on the described conveyer.
36, device as claimed in claim 33, it is characterized in that, cell body at the bottom of conveyer comprises at least one and has a pair of opposed wall and one, they define at least one and are used for holding and are in the conduit that contacts with liquid refrigerant, and the described end has two compartment of terrains at least and is horizontally placed on the end and extends the convex ridge that is provided with between the two opposed walls.
37, device as claimed in claim 36 is characterized in that, the interval of convex ridge is about 5D to 15D, and D is the maximum ga(u)ge of food here.
38, device as claimed in claim 36 is characterized in that, about angle of 0.5 ° to 5 ° of at least one cell body inclination.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US99782492A | 1992-12-29 | 1992-12-29 | |
| US07/997,824 | 1992-12-29 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1089811A true CN1089811A (en) | 1994-07-27 |
| CN1043404C CN1043404C (en) | 1999-05-19 |
Family
ID=25544439
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN93112730A Expired - Fee Related CN1043404C (en) | 1992-12-29 | 1993-12-29 | Apparatus and method of freezing food |
Country Status (11)
| Country | Link |
|---|---|
| US (1) | US5522227A (en) |
| EP (1) | EP0605147B1 (en) |
| JP (1) | JPH06221737A (en) |
| CN (1) | CN1043404C (en) |
| AU (1) | AU668613B2 (en) |
| CA (1) | CA2110760C (en) |
| DE (1) | DE69327780D1 (en) |
| NZ (1) | NZ250270A (en) |
| PH (1) | PH30726A (en) |
| PL (1) | PL301652A1 (en) |
| ZA (1) | ZA938871B (en) |
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| CN102483279A (en) * | 2009-06-26 | 2012-05-30 | 鲜冻科技股份有限公司 | Food continuous freezing device and food continuous freezing method |
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| CN102599233A (en) * | 2012-04-20 | 2012-07-25 | 广东科奇超速冻科技有限公司 | Quick-frozen daylily making method |
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| CN102713476A (en) * | 2009-11-23 | 2012-10-03 | 乔治洛德方法研究和开发液化空气有限公司 | Recirculating liquid nitrogen immersion bath and method for freezing a product therein |
| CN105899897A (en) * | 2014-01-16 | 2016-08-24 | 普莱克斯技术有限公司 | Apparatus and method for chilling or freezing |
| CN107347976A (en) * | 2017-08-17 | 2017-11-17 | 河南牧业经济学院 | Solar energy fruits and vegetables aid in preservation device |
| CN108713671A (en) * | 2018-05-14 | 2018-10-30 | 安徽工程大学 | A kind of quick-freezing plant of aquatic products |
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- 1993-12-06 CA CA002110760A patent/CA2110760C/en not_active Expired - Fee Related
- 1993-12-10 PH PH47419A patent/PH30726A/en unknown
- 1993-12-15 DE DE69327780T patent/DE69327780D1/en not_active Expired - Lifetime
- 1993-12-15 EP EP93310138A patent/EP0605147B1/en not_active Expired - Lifetime
- 1993-12-21 AU AU52600/93A patent/AU668613B2/en not_active Ceased
- 1993-12-27 PL PL93301652A patent/PL301652A1/en unknown
- 1993-12-28 JP JP5355211A patent/JPH06221737A/en not_active Withdrawn
- 1993-12-29 CN CN93112730A patent/CN1043404C/en not_active Expired - Fee Related
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|---|---|---|---|---|
| CN100419354C (en) * | 2003-10-08 | 2008-09-17 | 高华明 | Food non-direct-contact superconducting ultra-low-temperature refrigerating-fluid freezing method and apparatus |
| US9560858B2 (en) | 2009-06-26 | 2017-02-07 | Technican Co., Ltd. | Continuous food freezing device and continuous food freezing method |
| CN102483279A (en) * | 2009-06-26 | 2012-05-30 | 鲜冻科技股份有限公司 | Food continuous freezing device and food continuous freezing method |
| CN102713476A (en) * | 2009-11-23 | 2012-10-03 | 乔治洛德方法研究和开发液化空气有限公司 | Recirculating liquid nitrogen immersion bath and method for freezing a product therein |
| CN102713476B (en) * | 2009-11-23 | 2015-08-19 | 乔治洛德方法研究和开发液化空气有限公司 | The liquid nitrogen dipping bath of circulation and the method for frozen product in this dipping bath |
| CN102599240A (en) * | 2012-03-07 | 2012-07-25 | 杨公明 | Method for processing fresh solid pasteurized milk |
| CN102613282A (en) * | 2012-04-16 | 2012-08-01 | 杨公明 | Method for preparing natural crystal bananas with liquid soaking type overspeed refrigeration |
| CN102599233A (en) * | 2012-04-20 | 2012-07-25 | 广东科奇超速冻科技有限公司 | Quick-frozen daylily making method |
| CN105899897A (en) * | 2014-01-16 | 2016-08-24 | 普莱克斯技术有限公司 | Apparatus and method for chilling or freezing |
| CN105899897B (en) * | 2014-01-16 | 2020-04-03 | 普莱克斯技术有限公司 | Apparatus and method for cooling or freezing |
| CN107347976A (en) * | 2017-08-17 | 2017-11-17 | 河南牧业经济学院 | Solar energy fruits and vegetables aid in preservation device |
| CN107347976B (en) * | 2017-08-17 | 2023-03-21 | 河南牧业经济学院 | Solar energy fruit vegetables auxiliary fresh-keeping device |
| CN108713671A (en) * | 2018-05-14 | 2018-10-30 | 安徽工程大学 | A kind of quick-freezing plant of aquatic products |
| CN109662239A (en) * | 2019-02-18 | 2019-04-23 | 河南农业大学 | It is a kind of to carry out quick freezing technique using liquid nitrogen |
| CN109662239B (en) * | 2019-02-18 | 2022-04-12 | 河南农业大学 | Process for rapidly freezing by using liquid nitrogen |
Also Published As
| Publication number | Publication date |
|---|---|
| NZ250270A (en) | 1995-07-26 |
| JPH06221737A (en) | 1994-08-12 |
| EP0605147A3 (en) | 1994-08-24 |
| DE69327780D1 (en) | 2000-03-09 |
| PH30726A (en) | 1997-10-02 |
| AU5260093A (en) | 1994-07-14 |
| CA2110760C (en) | 1996-09-10 |
| PL301652A1 (en) | 1994-07-11 |
| CN1043404C (en) | 1999-05-19 |
| CA2110760A1 (en) | 1994-06-30 |
| EP0605147A2 (en) | 1994-07-06 |
| AU668613B2 (en) | 1996-05-09 |
| US5522227A (en) | 1996-06-04 |
| ZA938871B (en) | 1994-09-02 |
| EP0605147B1 (en) | 2000-02-02 |
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